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Tuesday, December 28, 2010

Fennel and Saffron Bread and the Suitcase Saga

From the kitchen of One Perfect Bite...There really is a connection between today's recipe and what the Silver Fox and I call the suitcase saga. We returned from India seven weeks ago. It was a wonderful trip, save for the fact that our luggage and that of the small group with whom we were traveling was lost. The airline was not helpful, and, as it happened, our luggage stayed in Kathmandu for a far longer time than we did. I was especially irritated because one of the suitcases contained gifts for the children, notes from cooking classes and spices that included a large quantity of saffron. We were about to begin negotiations for claims reimbursement, when Santa, in the guise of a Fed-Ex man delivered the supposedly irrecoverable luggage on Christmas Eve. The only problem was his truck contained all of the missing luggage and I had a momentary skirmish with the driver when I refused to accept any suitcase that had a luggage tag that did not bear our name. It took several phone calls and some head scratching to determine the next course of action, but the matter was finally resolved to every one's satisfaction and rest of the luggage was rerouted and sent on to its rightful owners. The good news was I had my saffron and that meant we could have bouillabaisse on New Year's Eve. It also gave me the opportunity to try a bread originally designed to go with the soup. The bread is the creation of Jacques Collet whose bread shops are famous in France. The bread is made with crushed fennel seeds and saffron and it is not for the faint of heart. It has a soft lovely crumb, and the addition of semolina also gives the bread a crisp exterior that makes it perfect for dipping into bouillabaisse. The bread is strongly flavored and some thought should be given to when you might want to use it. It is perfect for Mediterranean soups and stews, but I don't think it works for much else. I find its unique flavor too strong for sandwiches or toast. The bread is very easy to make and its color in daylight is beautiful. I really like this. I think you will too. Here's the recipe.

Directions:1) In a large mixing bowl, combine water, yeast, sugar, and 1 cup unbleached flour. Stir until thoroughly blended. Proof for about 5 minutes.2) Once proofed and foamy, add salt, fennel seed, and saffron, and stir to blend. Add semolina flour, little by little, stirring to blend. Stir in up to 1-1/4 cups more unbleached flour, working dough until it is too stiff to stir. Place dough on a lightly floured work surface and begin kneading, adding additional unbleached flour if dough is too sticky. Knead until dough is smooth and satiny, about 10 minutes.3) Place dough in a bowl. Cover and let rise at room temperature until doubled in bulk, about 1 hour.4) Sprinkle a baking sheet with coarse cornmeal. Punch down dough. Shape into a firm ball and set on baking sheet. Cover with a cloth and let rise again until doubled in bulk, about 1 hour.5) After about 40 minutes, preheat the oven to 375 degrees F.6) Bake bread in center of oven until crust is crisp and brown, about 40 minutes. Set on a rack to cool before slicing. Yield: 1 loaf

44 comments
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I'm glad you got your suitcase back! And in time for Christmas too! The bread looks lovely. Never tried using saffron before, it is not an easy spice to find, and costly too. It is smart of you to get them from India! Have a lovely day!

So glad your suitcase was returned in time for Christmas. We just got back to Lake Lure for a few days and believe it or not, I have all of the ingredients for this bread already on hand. Think I will give it a try today. Enjoy your New Years! Hope 2011 is good for you.

I believe saffron is the most expensive spice there is, because the tiny flower insides have to be each pulled by hand. It is a whole lot cheaper in India and that's why you returned with so much? That is really good thinking! I have never tasted it, but I know there is a spice of some kind that acts as a cheap substitute, can't remember what now.

Beautiful bread!!! I've never lost my luggage (knock on wood) but I've also never traveled on a trip like yours. You're a better person than I am, you didn't say what airline wasn't helpful! I think I'd have had to say that in my post!! The New Year's Eve dinner sounds amazing!!

Losing your luggage is the WORST! I lost mine flying to Houston last year. Luckily it only took 24 hours to get it back, but it was a VERY stressful 24 hours. I determined that Southwest Airlines slogan "bags fly free" didn't guarantee that your bags flew on the same flight as you. ;) I am glad you got it back, though! A nice Christmas surprise! Your bread looks wonderful... the saffron was worth the wait!

I got a kick out of reading that your suitcase showed up on Christmas Eve. It really is the season of miracles. I know the children will treasure their gifts just as you will treasure your cooking notes.

This bread sounds very unique and aromatic, the perfect accompaniment to your bouillabaisse.

This bread looks gorgeous! I am always intriqued by and attracted to saffron - I've never seen a recipe for bread, but since I'm quite into bread baking I just have to try this. I love the strong flavor. (And I'll bet the saffron may have been worth more than the suitcase!)

This bread looks incredible... and so does the beef dip. That is one of my dad's very favourite lunches... and I am the lover of artizan breads. I love the colour!If/when you get time, Mary, I would love you to drop by and offer your insights on Food Trends for 2011. I was so surprised to find Anna's views, from Australia to be so similar to ours, in Canada... and am curious to see if NYC's - or yours, are on the same path - generally speaking, regarding trends.:)I know you will drop by - but I am truly curious about whether the entire western world is headed in the same direction... both wish wise, and in reality!Valerie

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